Creamy Roasted Tomato Soup (Vegan)

Growing up I never liked the taste of tomato soup (or so I thought) - admittedly, I had only ever tried the canned stuff - blech! Tomato soup in a can does not qualify as real food in my books - over processed, sodium rich and void of nutrients - no wonder I didn't like it! Where's the freshness? The bold flavours? The love that comes from making something from scratch?

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Canned tomato soup is a far cry from a delicious homemade tomato soup that's infused with loads of fresh flavours and a healthy dose of love. Just like this one here!

And can we just take a few seconds to boast about the nutritional profile of tomatoes: Tomatoes are a rich source of antioxidants, especially Lycopene which is a carotenoid pigment present in tomatoes (as well as other fruit and veg.) giving it its rich red colour. These antioxidants protect our cells from damage. Tomatoes are also an excellent source of Vitamin C making this soup an excellent choice during Fall/Winter to boost immunity. Some of the benefits of eating nutrient rich tomatoes include cardiovascular support, bone health and anti-cancer benefits. 


7-8 organic tomatoes, tops off, halved & seeded

1 onion, roughly sliced

5 garlic cloves, skin off

1/2 cup olive oil

1 tbsp dried oregano

1/2 tsp sea salt and pepper

4 cups vegetable stock, divided

2 bay leaves

1/2 cup raw cashews

3 tbsp tomato paste


  • Preheat oven at 450F. Line a deep(ish) baking dish or pan with parchment paper and set aside. It's important that whatever you roast in be at least a couple of inches deep because the tomatoes release a lot of liquid.
  • Place tomatoes, onions and garlic on baking dish and drizzle with olive oil, sprinkle with oregano and season with salt and pepper. Roast for 20-25 minutes.
  • While tomatoes are roasting, warm 3 cups of vegetable stock in a large soup pot with 2 bay leaves.
  • In the meantime prep your cashew cream. Take 1 cup of veggie stock and blend with 1/2 cup raw cashews until smooth. Set aside.
  • Crank up the heat on your veggie stock and bring to a boil.
  • Once tomatoes, onion and garlic are done roasting carefully add them to the soup pot with 3 tbsp tomato paste. Reduce heat to a simmer and cook for 20 minutes to allow flavours to meld.
  • Blend in batches with the cashew cream and carefully taste for salt and pepper - adjust accordingly.
How I served this yummy and comforting soup: with a few slices of sprouted whole grain bread that I topped with olive oil, oregano, sea salt and shredded organic cheese grilled to perfection in the oven.

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